Egg Biryani

Egg Biryani Recipe:


Boiled Eggs - 6
Steamed Basmati Rice - 2 cups
Onions - 2 + 1
Chopped tomatoes - 2
Haldi / turmeric powder - 1/2 teaspoon
A few leaves of fresh cilantro, chopped
A few leaves of fresh mint
Ginger-garlic paste - 3 tsp
Bay Leaf-1
Cinnamon Stick / Dalchini - 2 inch piece
Cloves / laung - 5
Cardamom - 2
Red Chilli Powder - 2 teaspoons
Coriander Powder / Dhania powder - 1 tablespoon
Green chillies - 2 slit
Oil - 2 tbspns + oil for frying onions
A saffron threads soaked in water or milk


Cook the rice with about 5 cups of water with some salt and 2 tablespoons oil. When the rice is cooked 3/4th, filter the water and spread the rice on a large plate. Let it cool. Heat 2 tablespoons oil in a heavy bottomed vessel. Add bay leaf, cinnamon stick, laung, cardamom.
Add finely chopped onions and fry until they turn slightly brown. Add ginger paste and garlic and saute for a minute. Add the chilli powder, haldi and dhania powder. Fry for a minute, then add the finely chopped tomatoes. Mix well. Cover with a lid and cook until you see oil separating from masala.
Now add slit green chillies, salt, coriander leaves and freshly chopped mint leaves. Mix well.
Add egg halves and mix gently. Pour some water if you feel the masala is too dry. Cook for one minute.
Spread evenly masala and spread the cooked rice on top of the masala egg to form a second layer.
Pour the saffron water and the rice. Spread some fried foods, chopped coriander leaves and mint leaves onions. Cover the container with a wrapping film and the cover with a lid.
Place the vessel on a tava and cook over medium-low heat for 20 to 25 minutes.
Smoker delicious egg biryani is ready to be served.

Recipe Video:


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